牛肉品质蛋白质组学研究进展

蛋白质组学是后基因组时代出现的一个新研究领域。中国牛肉目前仍需要大量进口,提高牛肉肉品质一直是我国畜牧和食品行业科研工作者尽心研究的一大课题。随着基因组学的发展,从蛋白质水平研究肉品质及形成机理,对提高肉品质有着重要的意义。肌肉主要由水及蛋白质等成分组成,且肌肉的性状以及品质主要就是由蛋白质来表达的。因此,研究牛肉蛋白质组学对认知以及调控牛肉的品质具有重要意义。本文主要对蛋白质组学的研究技术及其在牛肉品质研究中的应用做简要介绍。

Research Progress of Beef Quality Proteomics

Proteomics is a new research field emerging in the post-genome era.To improve the quality of beef meat has been one of the most important research topics in recent years.With the development of genomics, it is of great significance to study meat quality and its formation mechanism at the protein level to improve meat quality.Muscle is mainly composed of water and protein, and the character and quality of muscle are mainly expressed by protein. Therefore, the study of beef proteomics is of great significance for the cognition and regulation of beef quality.In this paper, the research techniques of proteomics and its application in beef quality research are briefly introduced.